Frank's Recipes! Raspberry Vinegar 3

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Raspberry Vinegar 3

The exceptionally fine aroma of this home-made vinegar makes the effort involved in preparing it well worth while. It can also be made with blackberries or blackcurrants. Fruit vinegars make delicious dressings for modern gourmand salads made with shellfish, raw vegetables, asparagus, artichokes, etc. Best of all, they can be used to deglaze the pan juices of pan-fried or roast red meats and especially game; they add an intense and original depth of flavour to the sauce.

If the fruit is not very sweet, increase the quantity of sugar by 10-15%. The precise amount of vinegar obtained will depend on how much juice the fruit contains (this can vary by up to 30%).

Makes about 1 litre

1.5 kilograms very ripe raspberries, blackberries or blackcurrants
1.25 litres white wine vinegar
130 grams sugar lumps or granulated sugar
200 millilitres denatured alcohol or cognac

Put half the fruit in a non-metallic bowl, cover with vinegar, then cover the bowl with a tea towel or cling film and leave in a cool place for 24 hours. This is the first maceration.

After this time, place a fine-mesh sieve over a bowl and drain the first maceration of fruit, pressing very lightly with the back of a ladle to extract as much juice as possible without pushing through any pulp. You can use small quantities of the pulp in sauces for game, or simply throw it away. Add the remaining fruit to the extracted juice, then proceed as for the first maceration.

When the second 24 hours have elapsed, drain the fruit into a saucepan in the same way as before. Add the sugar and alcohol, and leave until the sugar has dissolved. Stand the pan on a sheet of greaseproof paper in a bain-marie filled with water, set over high heat and bring to the boil. Lower the heat so that the water is just bubbling gently and cook the vinegar for one hour, adding more water to the bain-marie if necessary. The temperature of the vinegar should remain at a constant 90 degrees Celsius throughout; it must not boil (hence the need for a bain-marie). While it is cooking, skim the surface as often as necessary.

Transfer the vinegar into a non-metallic bowl and leave in a cool place until cold. Strain it through a muslin-lined conical sieve and a funnel into a bottle and cork it. The vinegar is now ready to use, and will keep for three weeks in the fridge.